Chicken Lettuce Wraps

Butter lettuce leaves cradling ground dark chicken in bowl, chop sticks on the side

This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce and the sweetness of the oyster sauce. You can substitute turkey, pork, or squab with equally delicious results.–Joanne Weir

Chicken Lettuce Wraps

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 6
Print RecipeBuy the Weir Cooking in the City cookbook

Want it? Click it.


  • 2 tablespoons peanut oil
  • 1 pound ground dark meat chicken
  • 8 scallions, white and green parts, minced
  • 2 teaspoons cornstarch
  • 2/3 cup water chestnuts, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon oyster sauce
  • 1 large head butter lettuce, leaves separated


  • 1. Warm the oil in a skillet or wok over medium-high heat.
  • 2. Add the chicken, scallions and cornstarch and cook, stirring constantly the chicken is cooked and broken into pieces, 3 to 4 minutes.
  • 3. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
  • 4. To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.

Wine Suggestion

  • Gew├╝rztraminer, pinot gris, or pinot grigio.

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Back to Chicken Lettuce Wraps on Leite's Culinaria